Thursday, October 15, 2009

Tailgate Warriors premieres on Saturday. Here's a bit more information on the show.

Tailgating fans were called to Ralph Wilson Stadium, home of the Buffalo Bills, on August 15, 2009 for an NFL pre-season game against the Chicago Bears. Two tailgating teams were pitted against each other on the blacktop: Conklin’s Tailgate Bar and Grill (Yahoo! group) for Buffalo v. Da Bus (website) for Chicago.

CBnG made the Norwood Platter, Wing in the Pigskin, Four Straight (with scallops), and T.O.'s Great on Sundae (haha).

Jay DiEugenio (website) has "tailgated at every stadium in the NFL, as well as numerous colleges, racetracks, and even a Hollywood game show" and hosts a radio show that airs Thursdays at 12 Noon Pacific, 2pm Central and 3pm Eastern on the TalkZone Sports Channel.

Sometimes mistaken for Guy Fieri's dad but isn't, Dr. BBQ (website) has written four cookbooks and is currently working on a fifth.

Jaden Hair, of SteamyKitchen.com, described Ray with "the razor-sharp spiky blond hair, trophy belly, baggy black shorts, flavor-savor beard and a killer watch tattoo where time stops at 5:01pm ... (he was) everything I had expected from a man who carried a name, Dr. BBQ, with swaggering authority."

Ray Lampe is the Executive Chef at Southern Hospitality, a New York BBQ restaurant. Moreover, he is credited with inadvertently naming Guy's BBQ team, the Motley Cue, in 2003. (the full story)

Guy Fieri and Ray Lampe were both judges at the Jack Daniels Invitational in 2008.

Maile Carpenter is Editor-In-Chief of Food Network Magazine (website). In her career, she's been a food editor for Time Out New York and executive editor for the magazine Every Day with Rachael Ray.

This program is airing as a special - if it gets rave reviews, it could be picked up as a series next year. But for now, enjoy the program. Keep an eye on the The Tailgate Warriors' index page for recipes and future airing times and dates.

1 comment:

Anonymous
said...

In the 1980s Australian pizza shops and restaurants began selling gourmet pizzas, pizzas with upmarket ingredients such as salmon, dill, bocconcini, tiger prawns, and such unconventional toppings as kangaroo, emu and crocodile. Bob Hope still had reservations when his buddy Jerry Colonna prepared a pie.